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Stephanie Fishkin Dark

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If I could give this 4.5 stars I would. This was extremely easy to make, tasty, and made a HUGE batch -- it says 8 servings but it looks like 10-12.
I used a bottle of my Husband's lager and a lot of spicy taco seasoning. It has a bite which was mitigated by the shredded cheese and sour cream. Tortilla chips gave it a nice crunch.
I'm going to enjoy this for many lunches to come. Great on a cold winter's day.

To my kids I'm notorious for making healthified versions of their favorite foods. Pancakes are no exception. I was very happy to find this recipe blended my desire for nutrition with my kids desire for tasty foods. In addition to using whole wheat white flour instead of all purpose, I added some lemon juice to the batter and sprinkled the cooking pancakes with blueberries. My two kids and I managed to eat them all in one sitting! I have already bought another carton of cottage cheese so I can make these again.

These muffins are simple to make, and are quite moist. I used a mixture of whole wheat and white flour for a cup of the flour, and substituted a 1/2-cup of wheat germ for the last 1/2-cup of flour. This may have caused them to be a bit crumbly, but they are nonetheless quite tasty.
My daughter, an avid banana avoider, finally relented and tasted one, then proceeded to eat several in a row.
Definitely a hit at our house!

This is one of my favorite jam recipes. So easy and no need to sterilize or add pectin or do anything more difficult than slice and stir. My kids were so happy strawberries were back in season and I just made my first batch of the year.
I tend to add less sugar if the berries are very sweet. For my batch I had very sweet berries so halved the sugar. It still comes out very thick. Also, I add the lemon juice after the jam has cooked, while it cools. Once cool I put in containers, some in the fridge and some in the freezer (though they don't stay in the freezer long since the kids eat it fast).

I modified this recipe in a few ways:
1. Added lemon juice and blueberries -- I eyed the amount of both. I suspect about 2T-1/8C juice & 1/2C berries.
2. I modified the wet to dry ratio by adding eggs & add'l pancake mix. My pancake mix uses a 2-1 wet-dry ratio, so this recipe's wet-dry ratio made the pancakes very thin. So, I added a couple of eggs and add'l batter -- and some milk when the batter was too thick -- until it was the consistency my family likes.
I topped the pancakes with warm maple syrup, and even the picky eaters in my family who said they would never eat a pancake with ricotta cheese in it came back for more.

My husband and I enjoyed this salad. I modified the dressing by omitting the sugar, and substituting 1/4cup lemon juice (fresh squeezed) for the red wine vinegar; I also added dashes of salt, pepper, and dried tarragon to the dressing. There was a lot of dressing, way too much for the bag (12 oz?) of baby spinach I used, so I ended up draining the salad bowl before serving. Nevertheless, this was delicious!

Delicious! We had no butter and a lot of over-ripe bananas, so this recipe fit the bill. I doubled the recipe - two egg whites and two whole eggs, one extra banana, one tsp ea. baking powder and baking soda. Poured most of the dough into an 8x8 pyrex sprayed w/cooking spray. The rest was put in 4 custard cups sprayed w/cooking spray to make oversized muffins. Everyone in the family agreed these are delicious and very filling!